Recipes

Published: Monday January 27, 2014 MYT 2:07:00 PM
Updated: Monday January 27, 2014 MYT 3:07:54 PM

Lap Mei Farn

Recipe by Chef Tan Kim Weng of Shang Palace, Shangri-La Hotel KL.

  • Serving

    4

Ingredients

  • 300g white rice
    500ml chicken soup
    1 Chinese sausage
    1 duck liver sausage
    1 waxed duck leg
    1 piece waxed belly pork
    300g flowering mustard (choy sum)

    Sauce
    40g fried shallot crisps
    150ml chicken stock
    1 tbsp superior soya sauce
    1 tsp black soya sauce
    1 tbsp Maggi seasoning sauce
    2 tsp sugar

Method

Wash and drain the rice. 

Bring chicken soup to boil in claypot and add the rice to it. Mix well. Stir the rice occasionally to make sure it does not stick to the pot.

Reduce fire to simmer for 10 minutes.

Boil water in a separate pot. Drop in the waxed meats to blanch for one minute and remove excess fat. Drain.

When the liquid is almost absorbed into the rice, place assorted waxed meats on top of rice. Lower the heat and cook covered for 15 minutes.

When the rice is cooked, remove the waxed meats and slice them up. Place them on a plate with the mustard greens which have been blanched for 30 seconds in boiling salted water.

To prepare sauce: Combine the sauce ingredients in a saucepan and boil for one minute. Strain sauce. 

To serve: Drizzle some sauce over the rice and stir to mix. Serve with waxed meats and vegetable.

advertisement

  1. The Obama double in Malaysia
  2. TV series 'Indian Summers' to be shot in Penang
  3. Who art thou, William? 4 Shakespearean mysteries unsolved after 450 years
  4. Sitar star Kumar Karthigesu wants music fans on his string voyage
  5. Do your research before getting a critical illness insurance
  6. Felda's proven track record a model to follow
  7. Malaysia's seahorses finally get the right kind of love
  8. Men, not every woman is out to get you
  9. Must-watch: Meteor lights up Russian night sky, caught on video
  10. What's tops in Kuala Lumpur

advertisement

advertisement